I may be going off the boat just a tad when I throw this one out there, but instead of Taco Tuesday, I'm celebrating Tostada Tuesday! You'll be pleasantly surprised to try such a great twist on traditional savory tostadas. These sit on that perfect balance between tangy, sweet, salty, and crunchy. And not only that, but they're a total cinch to make! I promise, you'll be coming back for seconds... or thirds like me.
So what's new here, you ask? Well the most glaring piece of news is that I got the results from my allergy panel blood results back...finally, nearly two months later. I've been so anxious to see what other allergies I may have because of constant skin issues, continued metabolism sluggishness, and an overall feeling of grogginess during random times each week. As you probably know, I'm already vegan, gluten-free, and soy free, so I was hoping there wouldn't be much more. And what I found out today was that Peppermint and Thyme are +3 (on a 1-4 scale, 4 being the worst). Then, mushrooms, pecans, oregano, white potato, raspberries, sesame seeds, vanilla, walnuts, and watermelon are +2. After that, every spice you can possibly think of and garbanzo beans are +1. Let's just say this isn't the best day I've had in a while.
It's been a bit of a downer actually, but I'm trying to bounce back quickly. After all, I've taken tons of things that I used to eat daily out of my diet completely, and I'm still a happy camper most days. Yet another challenge in creativity! What other flavorful foods can amp up the taste experience? You best believe I'll find them. :)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Amount Per Serving: 1 Tostada
Ingredients (Creamy Mango Sauce):
Well there you go! Pleasing to the eyes and the taste buds... if I do say so myself. Let me know what you think when you make them by tagging @sharingeverybite on Instagram, @sharingeverybit on Twitter, or on Facebook. Happy Tostada Tuesday!